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nicholasngkm

@nicholasngkm

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If I have seen further,
it is by standing on the shoulders of giants.
@foodforthoughtmy @tippleinternational @klcwofficial
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Hello Shang Hai! Thank you Tatler for the amazing event and for bringing me back in Shang Hai again! @tatlermalaysia @tatlerasia #shanghai #goodtimes #goodnight
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40 hours in Shanghai and it was so well spent at @meetthebund_sh @restaurantnarisawa_sh @penicillin_shanghai and celebrating our clients at @tatlerasia. Thank you @wildandy for always having me ❤️❤️❤️
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Tatler Best 2026 🥂 What a wonderful few days celebrating the very best of Asia! So lovely to reconnect with old friends, meet new faces, and share these special moments together. Grateful to everyone who joined us and made this year's celebration so memorable. Huge congratulations to all our winners! with @tatlerasia 🏆
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Tatler Best Asia 2026, Shanghai edition! 🇨🇳
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상하이는 아직 여름 마지막 같은 날씨. 반팔을 입고 거리를 걸어도 좋을 만큼 날씨가 따뜻했다. 언제나 반가운 상하이 플라타너스 거리와 기분 좋은 햇살... 이번 상하이 출장 첫 식사는 푸훼휘 (Fu He Hui). 이번이 두 번째 방문인데, 올해의 마지막 여름 메뉴를 맛볼 수 있었다. 2014년 문을 연 이곳은 토니 루(Tony Lu) 셰프가 중국 각지의 제철 식재료와 전통 조리법을 바탕으로 채소의 가능성을 탐구하는 곳. 현재 미쉐린 2스타이자, Asia’s 50 Best에서는 11위다. 고즈넉한 공간부터 계절마다 달라지는 테이스팅 메뉴, 정교한 티 페어링까지, 중국의 식문화와 미학을 현대적인 파인 다이닝으로 풀어내는 방식이 아름다운 곳. 그런데 이번에는 식사를 하다가 이곳이 채식 레스토랑이라는 사실을 완전히 잊고 있었다. 고기가 없다는 걸 의식할 필요도, 채식이라는 이유로 특별한 의미를 부여할 필요도 없었다. 그냥 하나의 완결된, 정말 맛있는 식사. 채소마다 고유한 향과 맛, 질감이 이렇게나 다양하다는 것도 새삼 재미있었고, 여러 코스를 먹으면서도 산뜻하고 가벼웠다. 티 페어링도 너무나 훌륭. 차는 얼마든지 편하게 즐길 수도 있지만 조금만 깊이 들어가도 와인만큼이나 섬세하고 복잡한 세계가 펼쳐진다. 물 온도와 우리는 시간, 몇 번째 우림인지에 따라서도 맛과 향이 달라지니까. 여기서는 각 요리에 어울리는 차를 세심하게 큐레이션하는데, 와인 페어링 못지 않게 뚜렷한 향과 맛 바디감 다 참으로 재미있었다. 참, 좋았던 시간 ❤️🌱
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#FoodandtravelPenang 📍 Penang, Malaysia🇲🇾 🏠 @restaurantaujardin ⭐️ X @yudao_taiwan ⭐️ Penang and Tainan share so much in common — slow living, rich local produce, and passionate culinary talents preserving heritage one plate at a time. A collaboration between Restaurant Au Jardin and YUDAO felt completely effortless given their shared ethos and vision. The result? A seamless, absolute banging menu that effortlessly blended Malaysian and Taiwanese flavors and cultures. Can’t wait for round two in Tainan! 🇹🇼
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MEET 4 OF OUR 30 ASIA TASTE ADVISORS Cheryl Tiu @chertiu Founder, Cross Cultures • Manila/Miami Dividing her time between Miami and Asia, she brings a personal connection to Chinese dining through her Chinese-Filipino and Hokkien heritage, and a keen interest in the growing recognition of regional cuisines, Chinese wines and ingredients. Lui Ka Chun @lui_ka_chun Publisher, Word by Word Collective Ltd. • Hong Kong He sees a dish as a window into a place’s history, culture and craftsmanship, with a particular interest in how Chinese culinary traditions evolve across Asia and connect with the wider world. Nicholas Ng @nicholasngkm Founder, Food For Thought • Kuala Lumpur With more than 20 years writing about food and drinks for international publications, he looks to the depth of regional Chinese cuisines and the chefs shaping their growing global influence. Varaporn Benjapimarnpong @sweetpauline Food & Lifestyle Content Creator • Bangkok Her perspective centres on chefs bringing their cultural roots and regional flavours to the table, carrying traditional techniques forward with fresh approaches to seasonality, sustainability and storytelling. WHY ASIA, outside Chinese Mainland? Because every place has its own story of Chinese cuisine. Across generations, recipes and techniques have travelled with communities, taken root in new homes and evolved through local ingredients and customs. Our 30 Asia Taste Advisors bring the knowledge to explore these stories more deeply. Through their experience, curiosity and connection to the region, they help shape a guide that recognises both the heritage of Chinese dining and the people carrying it forward. There is so much more to discover. More Asia Taste Advisor introductions to come. OCTOBER 26 ELITE 25 ESSENTIAL 25 CHINESE-INSPIRED INDIVIDUAL HONOURS #Asia #Asiadining #Chinesedining #chineserestaurant #chinesecuisine
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Could #Malaysia be the next food destination to watch? @aidanlowyx , the young chef behind one-MICHELIN-starred @akar_kl in #KualaLumpur, believes Malaysian cuisine is already rich in its own right. Rather than reinterpret it, he explores another style of dining rooted in Malaysia, highlighting local ingredients through a Japanese culinary lens while showcasing the country’s complexity and diversity. As he puts it, “Malaysia is so complex.” Tap the link in bio to read more.
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It takes immense nerve to build a fine dining restaurant inside a ruined depot, especially in a city fiercely ruled by the gods of street food. But for eight years now, that is exactly what @kimhocksu and his team have done here @restaurantaujardin in #GeorgeTown Step through the doors of this 1940s warehouse at @hinbusdepot and suddenly, you are standing inside a sunlit, two-storey atrium wrapped in greenery, a sanctuary completely detached from time. Every detail here feels deeply intentional, like a work of art crafted to honor the nature’s gifts. It is the exact feeling Chef Kim Hock Su wants for his guests, a space designed to slow you down and prepare your senses before you fully immerse yourself in his philosophy of La Cuisine Naturelle. 📍 Restaurant au Jardin, Penang 🌏 @theworlds50best Best in 🇲🇾 ⭐ 1 star @michelinguide 🎖️Restaurant of the year @tatlerasia 🍾 @krugchampagne Ambassade Up next: the food and wine experience #penang #penangeats #malaysiaeats #asias50best
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乌拉圭广州美食团 辉哥为爱炒翅 风味辣妈炒鱼翅 生日快乐 @kimhocksu
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🇲🇾 Located within the one Michelin-keyed RuMa Hotel & Residences @therumahotel , ATAS @atas.kl is an elevated Malaysian comfort food concept, courtesy of Chef Suhalmi Tasir. We came for its lunch menu that began with the Cucur Udang being a deep-fried tiger prawn fritter in a light, golden crunch; contrasting the Pegaga Salad in another tiger prawn dish with zingy and appetizing calamansi dressing. Mains followed such as the Ikan Assam Pedas in a tender Barramundi fish tail, supported by a bright, punchy tamarind broth. Meanwhile, we truly adored the Lamb Shank Kuzi, in a slow-braised Australian lamb shank with meats that slid off effortlessly, matched by both sweet and savoury notes. Set with open kitchen views, ATAS is an elevated experience of time-honoured classics matched with global, premium ingredients; all matched by a scrumptious breakfast buffet experience, the charming all-day diner is an inviting destination for locals and travellers, from early in the morning and well into the night. ATAS Add.: Mezzanine Level, The RuMa Hotel & Residences, 7, Jalan Kia Peng, 50450 Kuala Lumpur, Malaysia Tel.: +60 3-2778 0888 (WhatsApp: +60 12-923 2278) Hours: Mon-Sun: 06:30–10:30. 12:00-14:30.18:00–22:00 Price: MYR 90-550 #ataskl #malaysianfood #malay #crispy #comfortfood
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🇲🇾 A one Michelin-starred feat nestled in the a modest shop lot, Akar Dining @akar_kl is Chef Aidan Low's @aidanlowyx love letter to Malaysian gastronomy with a focus on hyperlocal ingredients. We came for its latest "Mekar" menu that began with the Cuttlefish with Burnt Allium Jus being soft and dainty, paired with ensavi bitterness; while the Cassava Noodles were vibrant slurps in a bright and appetizing tomato acidity. Mains followed including the Marble Goby in a sharp-scaled and succulent catch, over a concentrated fisherman's broth, touched by droplets of chilli oil heat; while the Trader’s Rice was a comforting bowl, met with a duo-glazed abalone with an array of traditional "lauk pauk". Adorned in classic wooden-hued aesthetics with an open kitchen, Akar which means "roots" in its Malay, is a charming exhibit rooted in traditional flavours; pairing indigenous rainforest botanicals with local seafood, and crafted into a repertoire fit for the contemporary palate with a nod to local heritage. Akar Add.: 09, Jalan Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia Tel.: +60 18-277 0597 Hours: Tue-Thu 18:00–00:00. Fri-Sat 12:00-15:00. 18:00-00:00 Price: MYR 580-680 #akardiningkl #michelin1star #michelinrestaurants #finedining #hungrybearmy
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